SPICY “APPLES” WITH SWEET ALMONDS
This fabulous apple-like dessert is from my long-time friend, Barbara Goldstein, who has also been a low-carber for many years, and has contributed greatly to the low-carb community in our cookbooks, on her forum and at lowcarbfriends.com. By adding the almonds, it makes the dessert reminiscent of apple crisp. Very yummy!
Serve with ice cream (click here for my fave ice cream custard)
Serve with ice cream (click here for my fave ice cream custard)
6 chayote squash
1/4 cup butter (60 mL)
1 cup hot water (250 mL)
1/2 cup water (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener (60 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener (60 mL)
3 tbsp lemon juice (45 mL)
1 tsp Thickening Agent (15 mL) Use 1/2 tsp xanthan or guar gum or corn starch or
arrowroot powder instead
arrowroot powder instead
2 tsp cinnamon (10 mL)
1/2 tsp salt (2 mL)
2 tsp vanilla extract (10 ml)
Sweet Almonds:
2 tsp butter (10 mL)
1 cup sliced almonds, OR chopped pecans (250 mL)
1/4 cup powdered erythritol(60 mL)
1/4 tsp cinnamon (1 mL)
Wash chayotes. Cut in half. Rub cut end on cutting board. Wipe cut end and cutting board with paper towel. This makes the chayotes less slippery to work with. Peel chayotes and remove seeds. Using a mandolin, slice thinly. In large pot, in boiling water to cover, place chayotes. Place lid on pot, leaving a small open space for steam to escape. Set timer for 20 minutes. Drain water, but keep 1 cup (250 mL).
In large saucepan, melt butter and add chayotes. Stir in the reserved hot water. In blender, combine 1/2 cup (125 mL) water, liquid sweetener and erythritol, lemon juice and Thickening Agent; blend until smooth and add to saucepan. Add cinnamon and salt. Bring to boil and simmer 5 minutes. Stir in vanilla extract. Allow to cool slightly, sprinkle with sweet almonds and top with creamy Ice Cream Custard, if desired, for a delectable dessert!
Sweet Almonds: In large frying pan, melt butter. Add almonds, OR chopped pecans and stir-fry until turning golden brown. Remove from heat and stir in erythritol and cinnamon.
Helpful Hints: These “apples” taste even more apple-like when flavors are allowed to mingle in the refrigerator for a day. For low-carbers in maintenance, add a couple of cooked apples (cook them separately in water as they cook faster than chayotes). Save the hot water and use with the chayotes.